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Crockpot Broccoli Turmeric Soup

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The beautiful thing about the slow cooker is that you add all of the ingredients to it, leave it in there for a few hours, some magic happens, and then you have a meal later. This vegan recipe is rich in anti-inflammatory foods, including broccoli and turmeric, which are beneficial for people with arthritis or other inflammatory conditions.

Crockpot Broccoli Turmeric Soup
  • Prep Time: 20m
  • Cook Time: 3h
  • Total Time: 3h 20m


  • 2 tbsp. vegan butter
  • 4 c of leeks, chopped
  • 2 tbsp. ginger root, peeled and grated
  • 8 c broccoli florets
  • 1 tsp. turmeric powder
  • 1 tsp. sea salt
  • pinch of black pepper
  • 1 tbsp. sesame oil
  • 6 c low sodium vegetable stock


  1. Warm the vegan butter in a large pan over medium heat until the butter is melted. Add the leeks and saute for about eight minutes, stirring occasionally.
  2. Remove from heat and transfer the cooked leeks to your Crockpot. Add the remaining ingredients to the Crockpot, cover, and cook on low for about 3 hours.
  3. When the soup has finished cooking, use an immersion blender to blend the soup until creamy. If you don't have an immersion blender, transfer the soup, little by little, to a regular blender and blend until creamy.
  4. Ladle into bowls and top with freshly chopped cilantro (optional).